Season the baby lamb chops at room temperature with salt and pepper. Rub a little bit of the Tandoori Spice Mix over each side of the lamb chops and let them sit at least 5-8 minutes. In the meantime, in a blender, blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed--not too smooth nor too chunky. Pour the mixture in a bowl and whisk in remaining Tandoori Spice Mix until incorporated. Drizzle the yogurt Tandoori paste over the lamb chops, coating evenly. Let stand for about 1 hour and up to 3 hours. Cook on a very hot grill until slightly charred and cooked medium rare, about 1-2 minutes on each side. Garnish with the Cucumber Mint Chutney.